PROCEDE DE PREPARATION DE DESSERTS AYANT UNE COUCHE DE CREME FOUETTEE PLACEE AU-DESSUS D'UN PRODUIT DU GENRE GELEE OU PUDDING ET NOUVEAUX DESSERTS AINSI OBTENUS

摘要

A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25 DEG to 30 DEG C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50 DEG to 70 DEG C which has previously been placed into a container; and (g) solidifying both layers by cooling.